We make no secret of our love of frangipane, a creamy spread of ground almonds, butter, and eggs that can be baked into cakes, pies, and practically anything else you can think of. Frangipane is one of the most common and popular fillings for croissants, so we took inspiration from that epic combo to create these Almond Frangipane Cookies with the same flavors but in a fraction of the time and a lot less effort. A sprinkle of sliced almonds on top provides just enough crunchy contrast to the soft and chewy cookie base.
Almond Frangipane Cookies
Makes about 18 large cookies
Ingredients
- 2¼ cups (281 grams) all-purpose flour
- 1 cup (96 grams) blanched almond flour
- ¾ teaspoon (3.75 grams) baking powder
- ½ teaspoon (1.5 grams) kosher salt
- ¼ teaspoon (1.25 grams) baking soda
- 1¼ cups (275 grams) firmly packed light brown sugar*
- 1 cup (227 grams) unsalted butter, melted and cooled slightly
- ¾ cup (150 grams) granulated sugar
- 2 large eggs (100 grams)
- 2 teaspoons (8 grams) vanilla extract
- 1 teaspoon (4 grams) almond extract
- 1½ cups (170 grams) sliced almonds
- Garnish: confectioners’ sugar
Instructions
- Line a baking sheet with parchment paper.
- In a medium bowl, whisk together flours, baking powder, salt, and baking soda.
- In another medium bowl, whisk together brown sugar, melted butter, and granulated sugar until well combined. Whisk in eggs and extracts until smooth. Stir in flour mixture until just combined and no dry streaks remain. (Dough will seem soft.)
- In a small bowl, place almonds.
- Using a 3-tablespoon spring-loaded scoop, scoop dough (about 60 grams each) directly into almonds. Roll dough in almonds, gently pressing to adhere, making sure to pack almonds on as much as possible. Place on prepared pan. Refrigerate until firm, 45 minutes to 1 hour.
- Preheat oven to 350°F (180°C). Line baking sheets with parchment paper.
- Place dough balls 2 inches apart on prepared pans.
- Bake, one pan at a time, until edges are set and golden brown, 17 to 20 minutes. Let cool on pans for 10 minutes. Remove from pans, and let cool completely on a wire rack. Garnish with confectioners’ sugar, if desired. Store in an airtight container for up to 4 days.
Notes
*We used C&H® Light Brown Sugar.
Tried this recipe?Let us know how it was!
My family has declared this to be one of the best cookies they have had! Brought these to a friend’s dinner party and left with an empty platter and multiple requests for the recipe.
These are light, slightly sweet and chewy with plenty of almonds. The sugar dusting should not be skipped as it adds just that over the top finish!
Can we substitute oats flour for all- purpose flour to make it gluten free ?
Thanks.
Hi Dhun,
To make these cookies gluten-free, you can sub the all-purpose flour 1-for-1 with gluten-free flour. Happy baking!